Tuesday, March 1, 2011

Lemon Shortbread Truffles

If you are a lemon lover, I guarantee you will love these lemon shortbread truffles. With the addition of shortbread, they also fit the bill for St. Patrick's Day. Next time I will add a little more shortbread cookie crumbs to bind the filling a bit more and because I love shortbread. Regardless, with the sweet and tangy lemon curd/lemon zest combo, these are fabulous.

After biting into the candy coated shell, you are rewarded with a soft, creamy filling,and a hint of shortbread cookie crumbs. My homemade lemon curd (recipe soon) made the truffles extra special.
I decided not to add the yellow food coloring to the filling, as the recipe suggested, because I wanted to be able to see the lemon zest and cookie crumb, but I wish I had added a small amount to the shell, just for a color contrast.
My husband tried one and called it "killer!" I agree, and for that reason I'm sending the rest of the truffles with him to work:)

Preparation:

1. Prepare a cookie sheet by covering it with aluminum foil and set aside for now.2. Place the softened cream cheese in a mixer bowl and beat on medium-high until smooth and creamy. Add the melted white chocolate and mix on low until smooth.3. Stir in 3/4 cup of the cookie crumbs, lemon curd, lemon zest, and food coloring, if using. Cover the mixture with plastic wrap and chill in the refrigerator for an hour, until firm enough to scoop.4. Shape the mixture into small balls and set the balls on a foil-lined baking sheet. Put the sheet in the freezer to harden the balls for about 20 minutes--you don't want them frozen, just firm enough to hold their shape when dipped.5. While waiting for the truffles to firm up, prepare the candy coating by melting it in the microwave in 30-second intervals. Stir until melted and smooth.6. Once the coating is melted and the truffles are firm, dip each one in the candy coating and place it on the foil-lined baking sheet. If you want, you can decorate the tops with extra shortbread crumbs or slivers of lemon rind while the coating is still wet. Repeat until all truffles are dipped.7. Refrigerate the tray until the coating is set, about 10 minutes. Store Lemon Shortcake Truffles in an airtight container in the refrigerator for up to one week.

I love these! So different from the usual chocolate truffle I see. Hubby hates chocolate (gasp!) and loves things that are sweet and tart. I bet he would love these. Thanks for posting such unique treats!

Earlier today, I was gazing at your lemon lime sugar cookies, daydreaming about baking them. Now I'm confronted with your lemon shortbread truffles! How could any rational person make a decision between those two desserts?

I am in the process of making these now but I think my filling is to sticky so I am going to add some more melted Wht chips to what is left and see if that helps...but what I have tasted of the filling YUM! tastes like lemon pie Thank You for this recipe I am taking them to my father who is very unwell

I made these, the filling is soft and sticky, followed directions to a T. I used your lemon curd recipe, its divine. I also made the short bread fingers the are wonderful dipped in the lemon curd. The truffles, I do not like, and they to too long to make for the upsetting end result.

Hello! I went searching on your blog for your recipe of your homemade lemon curd, but didn't have much luck...have you posted the recipe somewhere? You had mentioned in this recipe that you would provide it later on. Thank you so much, look forward to making these delicious truffles!

Hi Michelle, I see what you mean...I couldn't find the "original" lemon curd recipe either...sheesh(I need to get more organized), but I did find a lemon curd recipe on my blog that I used later. :) It was delicious! Here's the link:

Hi Sue; I would like to know if these freeze well or will they fall apart if frozen for a couple of weeks. I do many cookies, cakes and candy (truffles) for my two boys' families for Xmas. I can't do everything the week before so I like to spend a day making whatever, then I freeze everything until it comes time to pack the boxes for them. I LOVE anything lemon and would love to try them. If you don't think that they would freeze well, then I will hold off making them until a few days before Xmas. Thanks, Barb

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Hello! Thanks for visiting my blog. Please feel free to leave a comment or just say HI. I'd love to hear from you:) Your comments are "the icing on the cake".
I enjoy living on the beautiful central coast of California and making munchies for the munchkins, and others:) Blogging offers another venue to stay connected with far-flung family and friends(and make new ones). Plus, it's fun!